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Löie Laufen Review: Modern Swiss Country Inn Cooking Meets Local Tradition

The Kitchen and Its Philosophy

Löie in Laufen brings regional Swiss cooking to a traditionally minded table under CEO Kevin Bracher. The young crew treats sustainability and seasonality as daily practice rather than marketing points. They source fresh produce from nearby partners and apply modern techniques to established recipes. This approach keeps the country inn kitchen grounded while allowing room for creative experimentation.

Dishes and Tasting Menu

The tasting menu shifts with the harvest and recently earned a Gault&Millau rating of thirteen points for its precise plating and robust flavors. Guests encounter Steinpilz Burrata ravioli served over corn foam, followed by slow braised beef cheek paired with entrecôte and wild garlic spinach. Dessert courses balance sharp textures through elderberry sorbet with orange foam and rhubarb glaze set atop a vanilla biscuit ring. An extensive wine list complements these Swiss culinary choices without overwhelming the palate.

The Room and Daily Rhythm

The cozy Gaststube maintains a relaxed pace where service staff train apprentices alongside regular duties. A dedicated food trailer launched during the 2020 lockdown now handles outdoor events and private gatherings across the canton. Seasonal pop ups like the Wisawy village shop extend the kitchen’s reach into everyday groceries and ready meals. Regulars return for classic preparations like calf liver with rösti or the house brewed beer poured directly from the tap.